I live a block away from a restaurant called Village Whiskey. I rarely go there for meals, as they typically don’t take reservations and the lines are often hours long. However, I love to take friends there for a drink, particularly if we’re able to meet up just after 5 pm, before the after work crowd has filled it to the rafters. It’s incredibly pleasant to sit at the bar, order a drink and munch away at some of their housemade pickles.

They serve their pickles with fresh ricotta cheese, black olive tapenade and grilled slices of sourdough. My very favorite is their pickled cherry tomatoes. This is week’s preserves in action is a direct homage to that bar snack.

I toasted up half an everything bagel from a bag in the freezer (not as elegant as the grilled sourdough, but serviceable nonetheless), spread it with Cypress Grove Chevre and topped it all with the pickled grape tomatoes I made back in August (there are just a few left and I’ve been carefully rationing them). I didn’t have anything close to tapenade, so I added a sprinkling of smoked sea salt instead.

There’s something about the combination of the creamy cheese and the juicy, slightly sharp tomatoes that makes flavorful magic.

I use my dehydrated tomatoes with bagels and cream cheese; delicious. For those who want to dehydrate tomatoes and don’t have a dehydrator, they are so easy to do in the oven. I use a jelly roll pan and spread a teensy bit of olive oil on with a paper towel. Cut cherry or plum tomatoes in half and place cut side up on pan. Place in a 200 degree oven for 4-8 hours. May take longer or less depending on thickness of tomatoes, your oven, etc. I check them from time to time and remove them as they are done.
I have a Nesco dehydrator, too, I love to use the dehydrator for drying fruit, herbs and making jerky.

to Jennifer [ comment #5] I also have a freezer full , however I roasted mine [as i do with sweet peppers & Roma tomatoes] place on jelly roll pan lined w/ parchment paper-drizzle w/ olive oil & s&p & herbs 300′ for 1 hour or longer, you decide , cool,place them in a vacuum seal bag. When we are in the mood for a treat , like Marissa suggested, I pull them out of the deep freeze, let them defrost [this is fast], and place them in a hot oven for 5 min. next year I’m going to try Marissa’s Pickled Grape tomatoes. and goat cheese is my fav ! You can still do this with your defrosted grape tomatoes ! Try it & let us know how this works for you !

Hi Marissa,
I am such a fan of you and your blog. I was excited to see the Cypress Grove goat cheese as I live in Arcata CA where it is made. They are establishing a new goat farm near their business and we are very excited as we will be able to visit and observe the goats and how they are milked, etc. It is so tasty!
Susan